Lemongrass Chicken with Carrot Salad

Step 1
Heat pan over medium high heat with some oil. Add in your chicken followed by your garlic, ginger, lemongrass, chili powder, red onion, brown sugar, honey, soy sauce, oyster sauce, and fish sauce. Combine the aromatics with the chicken and fry until the chicken develops and nice crust and is fully cooked, about 10-15 minutes. Once your chicken is golden and caremalized add in your spring onion, red chillies, and lime juice. Give that another good mix and set aside.

Step 2
To ribbon a carrot, thoroughly clean the carrot, then use a vegetable peeler to shave long, thin strips along the carrot's length. Rotating the carrot as you peel. Combine with red onion, cilantro, spring onion, garlic, sesame seeds, soy sauce, rice wine vinegar, honey, and optionally add in some chili oil.

Step 3
Plate your lemongrass chicken alongside you salad and white rice. Season with salt and pepper and add a touch of lime if needed and enjoy!